Smoky Sausage, Peppers, And Kale

• 1 to 2 pounds fresh sausage (see headnote) sliced into 1/2 inch rounds
• 1 tablespoon olive oil
• 1 onion, diced
• 2 red peppers, thinly sliced
• 1-2 teaspoons smoked paprika
• 1/2 cup white wine
• 1 28 ounze can whole san marzano tomatoes (crush the tomatos by hand or roughly chop but retain liquid)
• 1 bunch curly kale, chopped
• 1 tablespoon oregano, minced
• 1/3 cup feta, crumbled
• 2 tablespoons dill, minced

1. In a large wide skillet heat the olive oil over medium high heat. Add the onions and red peppers and allow to soften (about 3-5 minutes).
2. Add the sausage and allow to nicely brown on both sides (about 3 minutes per side). Add the smoked paprika and stir to coat the sausage, peppers, and onions. Allow to cook for a minute or so and remove sausage pieces and set aside.
3. Deglaze the peppers and onions with the white wine and allow it to reduce by 1/2.
4. Add the tomatoes, kale, and oregano and allow the dish to simmer until the kale is tender - about 15 minutes. (may depend on what type of kale you use and how tender it is already).
5. When the kale is tender add the sausage back in and return to a brief simmer. Season with salt and pepper. Test for additional smoked paprika desire.
6. Top with crumbled feta and minced dill. Serve over polenta or pasta or with crusty bread.

fresh sausage, olive oil, onion, red peppers, paprika, white wine, ounze, curly kale, oregano, feta, dill

Taken from food52.com/recipes/38472-smoky-sausage-peppers-and-kale (may not work)